Restaurant

Maison Atica invites guests on a journey through time and space, discovering cultures through immersive culinary experiences.

For its third season, Atica takes its guests on a journey through the culinary wonders of Quebec and its four seasons, from the briny flavors of the St. Lawrence River to the enveloping sweetness of maple. This culinary odyssey explores both subsistence cuisine and the richness of Indigenous traditions: a sensory experience where every dish tells a story.

Starting April 15, Atica sets sail for French Polynesia for its fourth season. With “Reva”—a Tahitian word meaning movement, journey, and the drive toward the horizon—Atica explores the five archipelagos that make up this South Pacific territory: the Society Islands, the Marquesas, the Tuamotu, the Austral, and the Gambier Islands.

Reva is not a destination; it is a journey conceived by Ramzi Saade, the artistic director. From crystal-clear lagoons to volcanic landscapes, coral atolls, and windswept wilderness, this experience celebrates the geographic, cultural, and spiritual diversity of French Polynesia.

Gastronomy, art, and audiovisual storytelling come together to create a sensory odyssey in which each archipelago becomes a painting, each dish a fragment of an island, and each screening an immersion in the living world.

We welcome you for dinner from Wednesday through Saturday, and for lunch on Saturdays only!

Atica offers an inclusive experience: vegetarian, vegan and options to suit most diets are available on request when booking.

Great North

7 Services

135 €

CLICHES

Putin

Caviar blini

Lobster guédille

Trout Bagel

Venison tartare

WINTER

Pure white: sea bream, kohlrabi, cockles

Sando pêcheur: smoked pike-perch, horseradish, roe

SPRING

The three sisters: bean, squash, corn

Forest floor: buckwheat and rye pie, mushrooms, cauliflower

SUMMER

Forest juice

Grandma: beef, Jerusalem artichoke, fir kale, buckwheat

AUTUMN

Maple grove foliage: granny smith and maple entremet, autumn leaves

Please note

Ingredients may vary according to seasonal availability and the evolution of the menu. Vegetarian and vegan options are available on request, to be specified when booking.
Atica makes every effort to accommodate your dietary preferences, but cannot guarantee the absence of allergens or be held responsible for any reaction.

F.A.Q.

What is Atica?

Atica is a cultural table offering immersive culinary experiences, combining gastronomy and luxury audiovisual projections, in an intimate setting in Paris.

How are Atica menus created?

Atica's menus are designed in collaboration with guest chefs, historians and experts in the culture in question, to guarantee both authenticity and creativity. Each menu is designed to reflect the cultural theme of the season.

Is Atica suitable for group bookings or private events?

Yes, Atica is perfectly suited to group bookings and private events. We offer customized experiences to meet the needs of private groups and corporate events.

Is Atica accessible to people with disabilities?

Yes, Atica is fully accessible to people with disabilities, including wheelchair access and adapted facilities throughout.

The Atica archive

Our very first season took Atica to the Basque Country, straddling France and Spain, a land of contrasts where the Pyrenees meet the Atlantic Ocean. To extend this journey, we created the Atica Guide, a personal notebook of our favorite addresses: friends, restaurants, artisans, winemakers, artists and hidden nuggets. A living archive, it preserves the memory of each season and invites us to rediscover our inspirations beyond the culinary experience.

For its second season, Atica set out to explore the beautiful island of Corsica. This choice was inspired by the 300th anniversary of Pascal Paoli, celebrated in 2025. Paoli was a leader in Corsica's quest for independence from the Republic of Genoa in 1755. He also created the Corsican Constitution, a precursor to global democracy.